Cream of Celery Soup

by Cathy Mcintrye



Good for:



  • One litre of vegetable stock
  • One head of celery – roughly chopped (keep the leaves aside and chop these finely to sprinkle on top of soup)
  • One yellow onion – chopped (red onion is fine)
  • One third of a cup of raw cashew pieces
  • Four cloves of garlic – crushed using the back of a knife
  • Half of a teaspoon of dried thyme

Step by Step Instructions

Step 1

Add the onion and garlic to a soup pan and Sauté in a small amount of vegetable stock until the onion is soft and slightly brown – approximately 5 minutes.

Step 2

Next add the celery, remainder of the stock and thyme. Bring this to a simmer and cook for 15 minutes until the celery is soft.

Step 3

Remove from the heat and allow to cool slightly – around 15 minutes.

Step 4

At this stage the soup’s ready to blend. I find it works best to do this in batches to avoid the contents of the blender overflowing. Have a second pan or a large bowl available and ladle the soup into the blender before blending at high speed for a few minutes until completely smooth. During the blending add the cashew pieces – they can be added to each batch or one batch, it doesn’t matter since it’ll all blend together.

Step 5

Add pepper to taste and if required a small amount of hot water can be added if the soup is too thick.


Due to the fibrous content of Celery this soup works best in a high powered blender (Vitamix or Blendtec), if this isn’t available the recipe works equally well using Broccoli. A stick blender will work for Broccoli.

If you don’t want to use nuts you can substitute using a cup of cooked white beans – the end result will have a slightly different texture but it’s still a creamed soup.

Freezes well.


Add a couple of tablespoons of Engevita yeast flakes to the blended soup for a cheesy flavour – particularly nice with Broccoli. Alternatively sprinkle yeast flakes or chilli flakes on top of the soup.

More Recipes

Allergen-Free Lentil Loaf

Allergen-Free Lentil Loaf

Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: NewYou_Nutrition  Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...

Crispy Tofu Noodle Bowl

Crispy Tofu Noodle Bowl

Crispy Tofu Noodle Bowl ​by Karen Leewww.thesensitivefoodiekitchen.comServes 2 heartyportionsGood for: Lunch, DinnerTime: 5 mins prep 25 mins cookIngredientsFor the ginger broth 3 tbsp tamari or coconut amines or soya sauce if you're not gluten free 200 mls vegetable...

Benama Red Pinto Italian style

Benama Red Pinto Italian style

Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...

Never miss a new recipe!

Join our mailing list